For the love of grilled cheese…

One of the things I’ve missed about the sad SAD (Standard American Diet) is bread. No lie, it’s hard to give up, ya’ll. Think about how many times per week you have toast at breakfast, or a sandwich at lunch, or a biscuit at dinner… it’s mind boggling how much bread we eat, but it’s just so darn good. Lately, though, I’ve missed grilled cheese sandwiches; great comfort food when you’re cold, sick, or just plain hungry.

For those of you who don’t know, by day I’m a marketing/social media manager for a dining services company. At least once a month our chefs offer a grilled cheese with tomato sandwich to our clients. This day rolled around last week and it seriously tested my will power. Then I stumbled across a recipe for tahini bread from Low Carb Lovelies and it looked so good that I simply had to try it. I made a few changes, to suit what I was craving, but it worked beautifully. It’s similar to the bread that’s made from peanut butter (or any nut butter, really), but it turns out more savoury and, therefore, more suitable to savoury dishes.

So, after making the bread (see recipe here), I made the most decadent grilled cheese and tomato sandwich. I melted butter in a pan over medium heat and added one 1/4″ – 1/2″ thick slice of the bread. Onto that went 2 slices of white American cheese (use whatever cheese you like), two (2) thin slices of tomato, and then one more slice of cheese. You know, to hold everything together. Yeah. That.

After it’s assembled in the pan, I put my heavy cast iron skillet on top to press the sandwich down for a minute. Flip the sandwich and press again. If the cheese still isn’t melted, wrap a piece of aluminum foil around it (being careful to not burn fingers, please!) and give it a minute to melt the cheese. Make sure both sides are browned & toasty.

Remove from pan & serve immediately. This would be awesome with some home made tomato soup; dammit, wish I’d thought of that earlier today.